The Dish with Anita: Fried green tomatoes - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Fried green tomatoes

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SAN DIEGO (CBS 8) - This week's recipe is courtesy of my aunt Ida Mae. When I was a little girl I always looked forward to my aunt Ida Mae coming to visit because I knew she would be cooking up a storm during her stay. She always made some of the best from-scratch meals with whatever was on hand.

On one visit, she made fried green tomatoes and it was my job to find the best ones from my mother's tomato plants. I always felt like this made me part of the culinary process, at least in my seven-year-old mind. I would watch my aunt carefully slice the tomatoes and mix the seasonings that would go in the flour and cornmeal mixture. She would then carefully fry them and the end result is was always pure deliciousness! I hope you enjoy this recipe!

 

Ingredients:

2 large green tomatoes

Salt

1/2 cup flour, divided

1/2 cup yellow cornmeal

1 1/2 tbsp Cajun seasoning

2 lrg eggs

2 tbsp buttermilk

Peanut oil

Additional items needed:

3 shallow bowls

Cast iron skillet

Paper towel(s)

Cooling rack


Instructions:

Preheat oil to high (depending on your stove or cook top).

Wash and slice tomatoes to about 1/2-inch thick slices, place on a cutting board, sprinkle slices lightly with salt and let stand for 5 minutes. Using a paper towel, pat tomato slices to remove excessive moisture drawn out by the salt.

In a shallow bowl, combine half of the flour with the cornmeal and Cajun seasoning and whisk together to combine. In a second bowl combine the eggs with the buttermilk and beat to combine completely

In the third shallow bowl, place the remaining flour then dredge the tomato slices in flour. Next, dip slices in egg mixture, then completely coat tomato slices in cornmeal mixture. Let stand for 1 to 2 minutes before frying in hot peanut oil. Cook for 2 to 3 minutes on each side until golden brown. Remove and place on a cooling rack covered with a paper towel to absorb the excess oil. Serve hot with ranch dressing.

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